Peel the carrots carefully using a vegetable peeler, revealing their bright orange exterior. Slice them into thin ribbons using a mandoline or a sharp knife.

Grate the fresh ginger using a microplane or a fine grater. You'll need about 1 tablespoon for that zesty kick.

Whisk together the olive oil, apple cider vinegar, honey, salt, and pepper in a bowl until the dressing is well blended and slightly emulsified.

Combine the carrot ribbons and grated ginger in a large bowl. Pour the dressing over the vegetables, ensuring that every ribbon gets coated.

Toss everything gently but thoroughly until all the ingredients are well coated.

Garnish your salad with fresh parsley right before serving.